Mushroom Risotto Truffle Oil

The first time I attempted risotto, I stood at the stove for forty five minutes, convinced Id ruined it somehow. That slow transformation from separate grains to something that felt alive in the pan changed how I thought about patience in cooking. Now this mushroom version with truffle oil has become my go to when I want to make something that feels like an occasion without the fuss.

I made this for my sisters birthday dinner last fall, and she literally stopped talking mid sentence after her first bite. Thats when I knew this wasnt just another risotto recipe but something special enough to serve people you really love.

Ingredients

• Cremini or mixed mushrooms: These develop such beautiful depth when sautéed until golden, and their earthiness pairs perfectly with truffle
• Arborio rice: This high starch variety is non negotiable for that signature creamy texture without actually adding cream
• White wine: Use something decent enough to drink since it reduces down and adds essential acidity
• Vegetable broth: Keeping it warm is crucial because cold broth shocks the rice and breaks the creamy emulsion youre building
• Truffle oil: A little goes a long way, but it transforms the entire dish into something restaurant worthy

Instructions

Sauté the mushrooms:

Melt 1 tablespoon butter in a large skillet over medium heat, add sliced mushrooms, and cook until golden and their liquid has evaporated, about 6 to 8 minutes, then set aside.

Build the flavor base:

Heat olive oil in a large saucepan over medium heat, cook onion until translucent about 3 minutes, then stir in garlic for 1 minute until fragrant.

Toast the rice:

Add arborio rice, stirring constantly to coat each grain with oil, and toast for 2 minutes until you see the edges turn translucent.

Deglaze with wine:

Pour in white wine and stir continuously until fully absorbed, which should take about a minute.

The patience phase:

Add warm vegetable broth one ladleful at a time, stirring often and waiting for each addition to be absorbed before adding the next, continuing for 20 to 25 minutes until rice is creamy and al dente.

Finish it off:

Stir in sautéed mushrooms, Parmesan cheese, and 2 tablespoons butter, season with salt and pepper, then remove from heat and drizzle with truffle oil before serving.

Save

This dish turned into a Christmas Eve tradition after my husband requested it two years in a row. Now it doesnt feel like the holidays have really started until that truffle aroma fills the kitchen.

Choosing Your Mushrooms

Ive found that mixing cremini with whatever wild mushrooms look fresh at the market adds incredible complexity. Even just adding a few shiitakes or oysters alongside the basics creates layers of flavor.

The Truffle Oil Question

Real truffle oil is made by infusing olive oil with actual truffles, though many versions use synthetic compounds. Start with less than you think you need, you can always add more but you cannot take it back.

Wine Pairings

A crisp Pinot Grigio cuts through the richness beautifully, and since you are already opening a bottle for the recipe, it is the natural choice. A light Chardonnay works too if you prefer something with a bit more body.

• Chill your wine glasses for at least 20 minutes before serving
• Pour small tastings first to find the perfect balance with the truffle
• Save some wine to sip while you stand at the stove stirring

Save

There is something profoundly satisfying about a dish that rewards attention and care. This risotto taught me that some things in the kitchen cannot be rushed.

Recipe FAQs

→ What type of mushrooms work best for this dish?

Cremini or mixed wild mushrooms offer a rich, earthy flavor that enhances the risotto's creamy texture.

→ Can I substitute the white wine used in cooking?

Yes, a dry white wine such as Pinot Grigio is ideal for deglazing and adding acidity; alternatively, extra broth can be used.

→ How do I achieve the creamy consistency typical of risotto?

Gradually adding warm vegetable broth and stirring frequently allows the rice to release starch, creating the classic creamy texture.

→ What is the purpose of adding truffle oil at the end?

Drizzling truffle oil finishes the dish with a delicate, aromatic layer that elevates the mushroom flavors without overpowering them.

→ How can I make a vegan version of this dish?

Substitute butter with plant-based alternatives and omit Parmesan or use vegan cheese to maintain richness and creaminess.